Thursday, 15 May 2014

Rajma / Black Bean

Being a Sardarni, Rajma and Rice has been a staple diet every week. I remember mum making rice and Rajma and serve it with mango pickle and fresh curd. Here is our take on Rajma and rice!



Preparation: 12 - 14 hours
Cooking: 45 minutes

Ingredients:
  • Rajma / black bean - 1 cup - soaked overnight in luke warm water
  • Onions - 2 small, cut into 4
  • Tomato - 1 - cut into 2
  • Garlic - 4 cloves
  • Ginger - 1 tsp
  • Green chilies - 4
  • Turmeric powder - 1 tsp.
  • Red Chili pwder - 1 tsp.
  • Salt - to taste
  • Oil - 4 tbsp.
  • Jeera powder - 1 tsp.
  • Water - to boil
  • Jeera  - 1 tsp.
Preparation:
  • In a pressure cooker, pressure cook the soaked rajma, onions, tomatoes, garlic, ginger and green chilies till the rajma cracks. It will take about 20 - 25 minutes for the rajma to cook.

  • Once the rajma is cooked, drain the water from the rajma and keep aside. This boiled water will form the base of the gravy.

  • In the pressure cooker itself, mix the rajma till all the water is dried up. Now add the oil and the jeera till the jeera crackles
  • Now add the spices and mix well. 
  • Add the water and allow to boil. Garnish with freshly  chopped coriander and serve with rice and pickle.